Easy Protein Pizza Recipe: Gluten-Free & High Protein

WANT TO SAVE THIS RECIPE?

Ever crave pizza but dread the carb crash?
Let’s fix that. This protein pizza recipe tastes like classic, cheesy comfort food just without the post-meal guilt. The crust is made with a magical combo of Greek yogurt and gluten-free flour that bakes into a golden, slightly chewy base with more than 20 grams of protein per serving.

It’s quick (under 30 minutes), family-friendly, and secretly healthy the kind of meal that makes you wonder why “diet food” ever had a bad reputation. Whether you’re tracking macros, avoiding gluten, or just craving something that feels indulgent yet smart, this pizza will win you over.

Ingredients You’ll Need

Here’s what makes this recipe so simple (and effective):

For the Protein Pizza Dough

• 1 cup gluten-free all-purpose flour – try King Arthur’s or Bob’s Red Mill (make sure it includes xanthan gum).
• 1½ tsp baking powder – gives the dough lift without yeast.
• ¼ tsp kosher salt – balances flavor.
• ½ tsp garlic powder – adds subtle depth.
• ½ tsp Italian seasoning – optional, but gives the crust aroma.
• 1 cup plain Greek yogurt – full-fat or nonfat both work; this is the protein powerhouse that binds it all.

For the Toppings

• ⅔ cup pizza sauce – your favorite brand or homemade.
• ¾ cup shredded mozzarella cheese – freshly shredded melts best.
• Optional: basil leaves, red pepper flakes, cooked chicken, or pepperoni.

Substitutions at a Glance

• Swap regular flour for gluten-free if you don’t need it GF.
• Use dairy-free yogurt and cheese for a vegan option.
• Try whole-milk ricotta or cottage cheese for an even higher protein hit.

How to Make Protein Pizza (Step-by-Step)

1. Preheat and Prep

Set your oven to 400°F (200°C). Lightly grease a pizza pan or baking sheet with olive oil spray.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and Italian seasoning.

3. Add the Yogurt and Form Dough

Use a fork to mix the Greek yogurt into the dry ingredients. When it starts to come together, knead it with your hands until smooth (about 2–3 minutes).
If it feels sticky, dust with a little flour.

4. Shape and Bake the Crust

Press the dough onto your prepared pan — roughly a 10-inch circle. Bake for 5 minutes to set the base.

5. Add Sauce and Cheese

Spread the pizza sauce evenly, leaving a ¾-inch border. Sprinkle the mozzarella (and any toppings you love).

6. Bake Until Golden

Return to the oven for 15–17 minutes, until the cheese bubbles and the crust turns lightly golden.

Let it cool for 5 minutes before slicing. Trust me — it’s worth the wait.

Quick Answer:
To make a high-protein pizza, mix Greek yogurt with self-rising gluten-free flour, form a crust, pre-bake it at 400°F for 5 minutes, add toppings, and bake another 15–17 minutes until golden.

Tips for the Perfect Protein Pizza Crust

• For extra crispiness: Brush the dough with olive oil before baking.
• Too sticky? Sprinkle flour on your hands and the dough while kneading.
• Thinner crust: Skip the baking powder — it’ll crisp up beautifully.
• Make ahead: Store the unbaked dough in the fridge (up to 24 hours) or freezer (up to 1 month).

Toppings & Customization Ideas

Your crust is the blank canvas — here’s how to personalize it:

• Protein Boosts: Grilled chicken, turkey sausage, or pepperoni.
• Veggie Lovers: Spinach, mushrooms, bell peppers, roasted tomatoes.
• Breakfast Spin: Crack an egg on top halfway through baking.
• Vegan Vibes: Cashew mozzarella and nutritional yeast instead of cheese.
• Sweet-Savory: Try a drizzle of honey and chili flakes post-bake.

BTW, if you’re tracking macros — adding 3 oz of chicken boosts each serving to over 30g of protein.

Storage, Reheating & Freezing

• Store: Keep slices in an airtight container (with parchment between layers) for up to 4 days.
• Reheat: Bake at 375°F until warm, or air fry for 2–3 minutes at 350°F for a crisp edge.
• Freeze Dough: Wrap tightly in plastic or place in a freezer bag for up to 1 month.
• Thaw & Use: Let it sit in the fridge overnight, then bring to room temp before shaping and baking.

Frequently Asked Questions

Can I make this without Greek yogurt?

You can use plain regular yogurt, but the texture will be softer. Greek yogurt’s thickness is what gives the crust structure and that extra protein punch.

Is this pizza keto-friendly?

Not quite — gluten-free flour still contains carbs. Try a chicken crust pizza or almond-flour base for a keto version.

How much protein per slice?

About 20–21g per serving (¼ of the pizza). Add chicken or turkey for 30g+.

Can I use self-rising flour instead?

Yes! Just skip the baking powder and salt in the dough mix.

Nutrition Information (per serving)

Nutrient	Amount
Calories	280
Protein	21g
Carbohydrates	27g
Fat	7g
Fiber	3g
Sugar	4g
Sodium	410mg

(Values approximate; vary by ingredients used.)

Final Thoughts

Let’s be honest, most “healthy” pizzas taste like a compromise. This one doesn’t. It’s chewy yet light, indulgent yet macro-friendly, and honestly, kind of addictive.

If you’ve ever wished for pizza that fits your fitness goals (without tasting like cardboard), this might become your go-to weeknight dinner.

When you make it and you will Share your version with us so others can see what guilt-free pizza joy looks like.

Because sometimes, balance looks like a slice of pizza you don’t have to explain.

WANT TO SAVE THIS RECIPE?